Kimchi
Kimchi (baechu kimchi — napa cabbage kimchi) is Korea's foundational fermented condiment — salted napa cabbage packed with a paste of gochugaru (Korean red pepper flakes), fermented shrimp, fish sauce, garlic, ginger, and daikon. The fermentation (lacto-fermentation by naturally occurring lactobacillus bacteria) transforms the raw vegetable into a complex, sour, spicy, umami-laden condiment that anchors every Korean meal. Making kimchi is an act of patience and community (kimjang — the communal kimchi-making tradition).
Three in town · one shipped · one elsewhere in British Columbia.
- In town
- 3 · garlic cloves, ginger, green onions
- Shipped to you
- 1 · gochugaru (Korean red chilli flakes
- Elsewhere in British Columbia
- 1 · salted shrimp paste (saeujeot)
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of Kelowna →Each tap is counted, so the stockist sees the demand Provenance sends them.